healthy

Mothers day Cooking

My(a's) Space

This upcoming Sunday is mothers day!! Make sure you show your love and how thankful you are to have them as a mom. I am thankful to have the relationship i have with my mom and wouldn’t trade it for the world. I want to make a meal with my mom that she would love. I believe that she is going to love a healthy easy and fun dinner. That is why i chose to make a Grilled chili lime and fajita salad. My mom loves fajitas and there is no better way to make it healthy with a salad.

Peanut Butter, Pretzel, Chocolate Chip Energy Bites

My(a's) Space

As the weather is getting a lot nicer, and yous start to go on small picnic trips this snack is perfect! It gives you a lot of energy and is more on the healthy side of a dessert.

Ingredients

  • 1/4 cup medjool dates, pitted
  • 1 cup rolled oats
  • 1/2 cup crushed pretzels
  • 1/2 peanut butter (or almond butter)
  • 1/2 cup flax meal
  • 1/2 cup mini chocolate chips
  • 1 teaspoon vanilla extract
  • 1 generous pinch kosher salt

Directions

  1. Add the dates to a food processor or blender and pulse several times to form a thick paste. Transfer to a large mixing bowl.
  2. Add the remaining ingredients and mix well until all ingredients are thoroughly combined. Roll into tablespoon-sized balls. If the mixture is too dry, add another tablespoon of peanut butter; if it’s too wet, add another tablespoon of flax meal.
  3. Refrigerate 30 minutes, or until set.

Spicy Sriracha Shrimp rolls

My(a's) Space

This weekend which is St. Patty’s day weekend my mom and I are making Spicy Sriracha Shrimp rolls. Most of my friends know that i put hot sauce on mostly everything i make. I chose this recipe because i love shrimp and hot sauce so why not mix both! The review states that this recipe is super easy and quick to make so that is really nice too.

 

Recipe:

  • 1 Tablespoon butter
  • 1 small onion, finely diced
  • 28 ounces Redpack® Crushed Tomatoes in Puree with Basil, Garlic, and Oregano
  • 1/2 cup vegetable stock
  • 1/4 cup sriracha
  • 1.5 pounds raw shrimp, tails removed
  • 8 New England style hot dog rolls, toasted
  • 8 leaves leafy lettuce
  • Chopped fresh cilantro, for serving (optional)

Directions

  1. In a large saucepan, melt the butter over medium heat. Add the onion and sweat 5 minutes, or until soft. Add the crushed tomatoes, vegetable stock, and sriracha. Simmer uncovered 20 minutes.
  2. Add the shrimp and cook for 5-7 minutes, or until opaque.
  3. To serve, line the toasted hot dog rolls with lettuce. Divide the shrimp among the rolls. Sprinkle with cilantro, if desired.

Zucchini Parmesan Crisps

My(a's) Space

This week I decided I wanted to make Zucchini Parmesan Crisps. They were so delicious and so easy to make. I have been making super quick and easy recipes that seem to keep you full and feeling great! I recommend this as a quick and easy snack to make.

Ingredients

Directions

1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

2. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

3. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes.

Chicken Taco Avocados

My(a's) Space

On Saturday after a long and early morning/afternoon playing lacrosse in a nearby 7v7 valentine shootout tournament my mom and I decided to make some Chicken taco avocados! I 100% recommend making this meal because the stuffing that you put inside of the avocado is a great chip dip as well! It was so easy to make and a very quick recipe!! I included a picture of how our avocados looked, the ingredients, and the directions below!

 

Ingredients

  • 1 c. black beans, cooked
  • 1 c. canned corn
  • 1 4-oz. can green chiles, divided
  • 1 c. shredded rotisserie chicken
  • 1 c. shredded cheddar, plus more for topping
  • 1 package Taco Seasoning
  • 2 tbsp. fresh cilantro, plus more for topping
  • 3 ripe avocados

Directions

  1. Heat broiler. In a large bowl, combine black beans, corn, 1/2 can green chiles, cheddar, taco seasoning, and fresh cilantro. Stir until combined.
  2. Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
  3. Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with more cheddar and more fresh cilantro, then broil until cheese is melty, about 2 minutes.
  4. Make the dressing: In a medium bowl, combine ranch, lime juice, remaining green chiles, cilantro, salt, and pepper and stir to combine. Fold in mashed avocados and mix until smooth.
  5. Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish with more cilantro, if desired. Serve immediately.

Summer Rolls

My(a's) Space

This past weekend I went to my dads house for the first time in a while. I got to see him and hangout with him while the weather was beautiful! My dads girlfriend and I made Summer rolls and they were delicious! I highly recommend making and eating summer rolls because they are really fun and easy to make. I don’t have the recipe on me because she had it but I will make sure to post it sooner or later!

Stuffed Bell Peppers

My(a's) Space

 

Wednesday December 13th, my mother and I made stuffed green Bell Peppers. They were delicious and very sweet and tasty. I highly suggest this meal and it was super quick and easy to make. I suggest you make this meal if you are looking for a healthy and new change to what you eat! I had a blast with my mom making this meal while watching movies.

Recipe                                                                                  Procedure

6 large green peppers                                            1. Cut off the tops of the green peppers; discard seeds

1 lb. beef, grounded                                               2. Chop enough of the tops to make 1/4 cup, set aside

1/2 cup onion, chopped                                        3. Cook the sole green peppers, in boiling water for 5

1 (16 ounce) can tomatoes, diced                             mins.

1/2 any type of rice of your choice                      4.  Sprinkle insides of the peppers lightly w/ salt

1 cup water                                                               5. In a skillet cook ground beef, onion and 1/4 cup

1 teaspoon salt                                                             chopped pepper till meat is brown.

1 teaspoon worcentershire sauce                         6. In a separate pot put water bring to boil add rice

1 cup cheddar cheese, shredded (about 4 ounces)   and cook until rice is soft

7. Add rice, drained tomatoes, salt, Worcestershire

in beef mixture.

8. Stir In cheese. Stuff peppers with meat mix.

9. Bake, covered in a 350 degree oven for 30 mins.

10. Remove from the oven and enjoy!